Head Chef

Job Type Permanent position | Full time position Job Description Position: Head Chef Type: Full time Employer: ECH Operations Pty Ltd (East Hotel Colac) Location: 1 Dalton Street, East Colac, VIC 3250 Salary: $80,000 per annum + super About the Business East Hotel Colac is a proud, family-friendly regional icon in the heart of Colac, serving the local community and Great Ocean Road travellers for generations. As a classic Australian pub with a bustling bistro, public bar, beer garden, function centre, gaming and accommodation, we deliver genuine hospitality, quality pub meals and memorable events. We are known for consistent trade, a loyal customer base, and a supportive, team-oriented culture where staff are treated like family and hard work is rewarded. About the Position The Head Chef is the driving force behind our kitchen and the quality of every plate that leaves the pass. Reporting directly to the Venue Manager, this hands‑on leadership role is responsible for menu design, food cost control, team training and delivering exceptional, consistent meals across our bistro, functions and bar offerings. This is a career‑defining opportunity for a passionate chef who thrives in a busy regional pub environment and wants to put their stamp on a well-established venue with significant growth potential. Key Responsibilities Oversee all kitchen operations and maintain high culinary standards. Plan, create and regularly update seasonal menus aligned with the venue’s goals and customer expectations. Supervise, train, mentor and roster kitchen brigade (chefs, cooks and apprentices). Enforce strict food safety, hygiene and cleanliness standards in line with HACCP. Manage inventory, order supplies, control portion sizes and minimise waste. Maintain food costs within budget while delivering quality and consistency. Coordinate closely with front‑of‑house and management for seamless service. Lead by example and foster a positive, respectful and professional kitchen culture. Requirements Australian citizens and permanent residents are encouraged to apply. Certificate III in Commercial Cookery, Certificate IV in Kitchen Management and Diploma of Hospitality Management. Minimum 2 years’ experience as a Head Chef or Sous Chef in a busy pub, hotel or restaurant. Proven ability to manage food costs, rostering and compliance in a high‑volume environment. Strong leadership, communication and team‑training skills. Creative menu development experience with a focus on modern Australian pub classics. How to Apply To apply, applicants must submit their resume with a valid email address through this online portal. Only shortlisted candidates will be contacted. #J-18808-Ljbffr